Bread Pudding with Whiskey Sauce

Name: Bread Pudding with Whiskey Sauce
Yield: Makes about 6 servings
Cuisine: American
Ingredients: ¼ cup bourbon, plus a little more if needed; ¼ pound (1 stick) unsalted butter, melted; ¼ cup raisins; 1 small cinnamon stick; 2½ cups milk; 4 cups French bread torn into bite-size pieces (from a baguette weighing about ½ pound); 4 cups French bread torn into bite-size pieces (from a baguette weighing about ½ pound); 1 cup sugar; 4 eggs; ½ teaspoon pure vanilla extract

Preparation info

Makes about
6
servings

Difficulty
Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

About

This southern classic can be made ahead and reheated or served cold, warm, or hot from the oven. The buttery whiskey sauce should be warm.

Ingredients

¼ cup raisins
¼ cup bourbon, plus a little more if needed
¼ p

Americas
United States
Dessert
Supper
Vegetarian
South Carolina

Method

Soak the raisins in the bourbon for at least 30 minutes or overnight if possible.

Preheat the oven to 350°F and brush the insides of a 1½-quart soufflé dish with some of the butter.

Put the bread in a large mixing bowl. Drain the raisins, reserving the bourbon, and add